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"Nextover" Chicken Tacos with Quick Refried Beans

If you're following the #cook90 initiative and made Crispy Chicken and Potatoes With Cabbage Slaw, these tacos are a delicious and clever use of "nextovers" (what we call leftovers transformed into a new...

Author: David Tamarkin

Quesadillas with Oaxacan Cheese and Squash Blossoms

Seek out a tortilleria for fresh corn tortillas if possible; it makes a difference.

Turkey Pinwheels

Author: Tracey Seaman

Breakfast Burritos

The inspiration for these handheld burritos came from those served at the Santa Fe Farmers Market, in New Mexico, where they are truly the early bird's reward.

Roast Duck Soft Tacos

Author: Diane Morgan

Zucchini and Red Pepper Enchiladas with Two Salsas

Smoky grilled vegetables-not a cloying amount of meat or cheese-rule here. Instead of embellishing the enchiladas with a complex (and time-consuming) Mexican pipián (pumpkin-seed sauce), cook a few customary...

Author: Ruth Cousineau

Breakfast Taco Foil Packs With Black Beans, Zucchini, and Corn

These make-ahead foil packet meals are perfect for camping trips as well as quick and easy breakfasts on the go.

Author: Rhoda Boone

Chicken Tostadas with Radish Slaw

Author: Jeanne Kelley

Poblano and Mushroom Tacos

Author: Bon Appétit Test Kitchen

The Tostada That Wants to Be a Memela

Memelas are ubiquitous in Oaxaca, where they're made with fresh masa dough. Since finding similar masa in the U.S. is hit or miss, we call for fresh corn tortillas, which technically makes this a tostada,...

Tortilla Soup

A colorful array of garnishes offer a fresh contrast to this bold, smoky chicken soup from Nashville's Mas Tacos Por Favor.

Author: Teresa Mason

Fried Egg Tacos with Chile Jam

Sambal oelek and chili-garlic sauce are basically the same except the latter has garlic in it. Glad we could help clear that up.

Author: Chris Morocco

Chicken Taquitos

Author: Dave Northrup

Vegetarian Pesto Wraps

Author: Catherine McCord

California Style Tuna Salad Rolls

Author: Tracey Seaman

Avocado Cream

An extra smooth, delightfully tangy guacamole.

Author: Bernardo Bukantz